Chicken Vesuvio

• 1 (3 lb) chicken, cut into quarters
• 12 cup vegetable oil
• 4 baking potatoes
• 5 cloves garlic, finely chopped
• 4 tablespoons margarine
• 1 teaspoon oregano
• 3 tablespoons minced parsley
• 12 teaspoon fresh ground black pepper
• 3 ounces white wine
• 1 cup beef stock or 1 cup chicken stock

1. Wash chicken pieces and pat them dry with paper toweling.
2. Heat oil in a large oven-proof skillet over medium-high heat.
3. Add chicken pieces and brown completely, about 20 minutes.
4. Peel and cut each potato into 6 long wedges.
5. Add them to the pan and cook until brown and tender, about 15 minutes.
6. Spread garlic over chicken and potatoes, cooking until golden.
7. Drain oil.
8. Add margarine to the skillet and stir until incorporated into the remaining juices from the chicken.
9. Sprinkle the oregano, parsley and pepper over chicken.
10. Preheat oven to 400 degrees.
11. Add the wine and stock to the skillet.
12. Cook over medium heat for 5 minutes.
13. Place the pan in the oven and bake, uncovered, for 10 to 15 minutes or until chicken is tender and cooked through.

chicken, vegetable oil, baking potatoes, garlic, margarine, oregano, parsley, ground black pepper, white wine, beef stock

Taken from www.food.com/recipe/chicken-vesuvio-37882 (may not work)